Five ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream! The best part, this chocolate ice cream recipe has no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream. This chocolate ice cream has become one of our favorite ice cream recipes.
This eggless chocolate ice cream is the perfect frozen treat any time of year, homemade chocolate ice cream is not just reserved for the hot months in our house. I love eating ice cream by itself, with hot fudge or a good chocolate syrup or even Magic shell (try my homemade version).
You will find this Mile High Mud Pie in our freezer anytime of year or a tub of this creamy Vanilla Ice Cream and you definitely have to try my new Ferrero Rocher Ice Cream recipe!
And if you are into chocolate, try this Texas Sheet Cake or Copycat Nothing Bundt Cake Chocolate Chip Cake or my famous Chocolate Chip Cookies!
Chocolate Ice Cream Recipe
Everyone needs a couple of basic ice cream recipes, this one uses a traditional ice cream maker vs. the no-churn type. I’m torn between the ease of no-churn ice cream and the amazing creaminess of a churned ice cream.
Both are scrumptious, both have their advantages — maybe you could host an ice cream block party! Everyone bring their favorite ice cream! Wouldn’t that be fun!
Did I mention I’m not a fan of chocolate ice cream? Yes, it IS true; never been a fan, just don’t like the flavor for some reason, BUT this creamy chocolate ice cream is a different story!
My people had to hide it from me! Just kidding….kind of. ????
Why You Will Love This Chocolate Ice Cream
- No raw eggs and no cooking required!
- Creamy, amazing chocolate flavor with just 5 ingredients, perfect for a hot summer day
- All natural ingredients, no sweetened condensed milk
The key to decadent and rich chocolate ice cream is in the cocoa powder, splurge a bit and go for a high end baking cocoa. Rodelle Cocoa powder is my favorite!
Homemade Chocolate Ice Cream Recipe Ingredients
Be sure to print the recipe at the end of the post for full measurements and easy instructions.
- Heavy Cream | aka Whipping cream, or heavy whipping cream, just don’t use actual “whipped cream“. I used organic heavy cream, this is the star ingredient besides the cocoa powder, don’t skim!
- Whole milk | Again, you can use lesser percentages of milk, but you will sacrifice creaminess
- Unsweetened cocoa powder | Truly, splurge and use the good stuff here! This is my favorite!
- Granulated sugar | I use all natural organic cane sugar, which has a bit of a molasses flavor
- Vanilla extract | Go for the good stuff, the quality will shine, Rodelle Vanilla is my go-to brand.
- Sea Salt | A pinch of salt actually brings out the chocolate flavor in the chocolate base
That’s it, were you expecting more? And you will notice, there are no egg yolks, this is not a custard base chocolate ice cream recipe, dreamy for sure, but this one gets it on the table faster!
Recommended Tools to Make Chocolate Ice Cream
- This Cuisinart Ice Cream Maker is my favorite, 20 minutes to creamy, soft serve ice cream (warning, you do need to freeze the container for at least 24 hours for best results)
- A solid large bowl is a must! I love my Pampered Chef bowl, but this one is a great choice too!
- Silicone Rubber Spatulas come in so handy scraping all the yummy goodness from the bowl.
- I love my glass container with snap lid, but a simple loaf pan works great!
- A top notch ice cream scooper is a must!
- This hand mixer is nice if using natural cane sugar it’s nice to mix your ingredients thoroughly, but a whisk will suffice.
How to Make Chocolate Ice Cream
Step 1 | Make the Chocolate Mixture
Grab your batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla extract until cocoa powder and sugar are dissolved and combined, about 2 minutes.
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Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
Step 2 | Let it sit
Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer.
By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the creamy texture AND allows the cocoa powder to get to know the milk and the cream.
Step 3 | Freeze in Cuisinart Ice Cream Machine
Before pouring the ice cream base into the bowl of your ice cream maker, stir it again one last time — a nice gentle stir to ensure everything is mixed well.
Then pour mixture into your Cuisinart ice cream maker freezer bowl, add the ice cream paddle and follow the directions on your ice cream machine. Mine takes about 20 minutes.
Step 4 | Add mix-ins and freeze
If adding mix-ins (see below for ideas), stir them in now, before freezing.
Transfer the ice cream mixture to an airtight container (see tips) and freeze for 6 hours to overnight for best results.
Chocolate Ice Cream Tips
- This delicious homemade chocolate ice cream will be soft serve consistency straight out of the ice cream maker, freeze overnight for scoopable ice cream.
- I put my container in the freezer while the ice cream maker is churning, Use a loaf pan or freezer safe container. Cover and tuck in the back of your freezer.
- The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center.
- Overnight or longer, firm, scoopable ice cream. But who’s kidding who, this stuff is fabulous straight from the machine or days later!
- Be sure your freezer container is frozen solid, I usually put mine in the freezer for at least 24 hours before making this easy chocolate ice cream recipe.
- When mixing, make sure your cocoa powder and sugar dissolves completely, if not you will have gritty ice cream
- To avoid ice crystals from forming on your ice cream, place a piece of wax paper and press it down on the top of the ice cream, then seal well. Airtight containers will be best, but you also do this on store bought ice cream containers as well.
Frequently Asked Questions
Ice cream straight from the machine is a soft serve texture. However; if it’s super soft, it probably means your ice cream freezer wasn’t frozen solid before starting your churning.
Chocolate was one of the first ice cream flavors, created before vanilla.
In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy. (Source) Gee, I wonder where we got the word Sorbet from!?
The simple answer is yes! You will need to let it sit in the fridge at least 30-40 minutes and make sure that the brown sugar is completely dissolved. It will also lend a bit of a different flavor to the classic chocolate ice cream recipe, a bit more of a molasses flavor.
Yes, it will not be as creamy, but other percentages of milk may be used in making ice cream.
Homemade Chocolate Ice Cream Variations
- Chocolate Fudge Brownie Ice Cream <== click for the recipe!
- Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing.
- Mocha Almond Fudge | add 1 teaspoon instant coffee or espresso powder, plus chopped toasted almonds and some swirls of chocolate fudge.
- Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
- Dark Chocolate Ice Cream | Instead of regular cocoa powder use dark cocoa powder, or try this black cocoa powder for intense cocoa flavor.
- Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about ½ a cup of your favorite fudge, caramel or other topping.
- Rocky Road Ice Cream | Add 1 cup mini marshmallows, ½ cup chopped sliced or whole toasted almonds and ½ cup regular or mini chocolate chips
- Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed Oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
I sure hope you loved this chocolate ice cream recipe with no eggs! Someday soon I will get a recipe with a chocolate custard based ice cream, but in the meantime, you will love this easy old fashioned chocolate ice cream!
Try all of my ice cream recipes
- Lemon Ice Cream {Lemon Gelato}
- Circus Animal Cookie Ice Cream (No Churn)
- Healthier Fried Ice Cream Cake
- Rose “No Churn” Ice Cream
- Cookie Dough Ice Cream Sandwiches
- Chocolate Chip Cookie Ice Cream Sandwiches
- Don’t forget the toppings! 29 Tempting Ice Cream Topping & Sauce Recipes
- Easy Summer Dessert Recipes <<== check out all these great summer recipes
- Copycat Chick-Fil-A Frosted Lemonade
Let me know what you mix in to your old fashioned homemade chocolate ice cream!?
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Homemade Chocolate Ice Cream Recipe
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Print Pin Save RateIngredients
- 1 ½ cups whole milk I used organic
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar I use all natural organic cane sugar
- 2 cups heavy cream I used organic, aka whipping cream, or heavy whipping cream
- 1 ½ teaspoons vanilla extract
- Optional Mix-Ins see notes
- pinch sea salt optional
Instructions
- In a large bowl with a hand mixer or whisk, stir together milk, cocoa powder, vanilla extract and sea salt until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
- Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
- Stir it again one last time — a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins.
- Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Press a piece of wax paper onto the ice cream, then cover and tuck in the back of your freezer. The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream.
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Notes
- Chocolate Fudge Brownie Ice Cream <== click for the recipe!
- Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing. Mocha Almond Fudge, add chopped toasted almonds and some swirls of chocolate fudge.
- Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
- Dark Chocolate Ice Cream | Instead of regular cocoa powder use dark cocoa powder, or try this black cocoa powder for intense cocoa flavor.
- Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about ½ a cup of your favorite fudge, caramel or other topping.
- Rocky Road Ice Cream | Add 1 cup mini marshmallows, ½ cup chopped sliced or whole toasted almonds and ½ cup regular or mini chocolate chips
- Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed Oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
- Be sure your freezer container is frozen solid, I usually put mine in the freezer for at least 24 hours before making this easy chocolate ice cream recipe.
- When mixing, make sure your cocoa powder and sugar dissolves completely, if not you will have gritty ice cream
- To avoid ice crystals from forming on your ice cream, place a piece of wax paper and press it down on the top of the ice cream, then seal well. Airtight containers will be best, but you also do this on store bought ice cream containers as well.
Nutrition
Stay
Super delicious! I add a little espresso to the recipe to enhance the chocolate flavor. Soooo good!
Love that!!!!
Joanne
This ice cream could rival any store bought ice cream, it is delicious, and so much easier then messing with eggs. I reduced the milk by half a cup because my ice cream maker is only 1.5 quart, there was still too much but it churned enough before the bulk became too much for the ice cream maker.
I substituted allulose for the sugar and put some sugar free chocolate chips and frozen cherries to suit our diet.
Yum!! Glad to hear it worked well with sugar substitute!! And I love your twists.
Jennifer Chambers
Easy and excellent! Perfect go to recipe.
Thank you so much, Jennifer!
Sandy
Not a big chocolate ice cream fan but this was delicious. I threw in some heath toffee bits at the end of the churn and my husband loved it. Made it in advance for Fourth of July.
I am the same, not a big fan but I loved this one. Thank you for your kind words!
T. Ford
This ice cream came out perfect! Everyone enjoyed it! Will definitely make again.
So glad to hear that, T!! Thank you!
Kimberly Miller
Oh my goodness, it’s literally the only recipe you’ll ever need!! I have made this numerous times now. Family tried and APPROVED! I did change it up a bit. I used 2 cups whole milk instead of 1 1/2cups, and 2tsp. Vanilla. I also used 1/8tsp Guar gum, it helps with the creamy texture. Mix with sugar first to help incorporate evenly. Then follow the rest of the recipe.
Vanilla Ice Cream
Okay I did another thing…. I used this to make vanilla ice cream cut out cocoa. I still do the 2 cups whole milk and 2 cups heavy whipping cream. Added 1 Tbsp. good quality vanilla, and 1/2 tsp vanilla bean paste! Delicious ???? I still use the Guar Gum 1/8 tsp. Mix in sugar with a whisk to fully incorporate, then add other ingredients. This is my go to every Flavor Ice Cream! Lol ????
Thank you so very much for your kind words! Love your tweaks!!!
Deb
Better than store ice cream!
YAY! Always love hearing that!
Eddie Smith
How many quarts does it make?
It makes 2 quarts.
Susannah
This ice cream is so creamy and delicious! Can’t wait to make this again this summer.
The best in the summertime (and winter, spring and fall! 🙂
Nic
oh this chocolate ice cream was so delicious and creamy and wonderful! Thanks for a wonderful recipe.
You are welcome! So glad you loved it!
MJ
My daughter loves chocolate ice cream and this was such an easy, yummy treat to make!
Love to hear this! Thanks!
Anita
Oh my. Homemade chocolate ice cream is just so different compared to store-bought. This is so delicious and chocolatey.
Right? It is so different!
Sara Welch
I have always loved homemade ice cream; will definitely be giving this a try this weekend! Looks too good to pass up, indeed!
Hope you loved it!
Neha
Gosh this one looks super creamy and decadent! I can’t wait to try it out!
Hope you love it!
Jennifer Stewart
Nothing better than homemade chocolate ice cream to end a summer day!
Deb
Love the chocolatey goodness! Just the creamiest, a must make for summer!!
Julie Menghini
I made this on the 4th and my granddaughter had never seen ice cream made. She now considers this my superpower! So delicious thank you!
Paige
This is the only chocolate ice cream recipe you will ever need…perfect.
Michaela Kenkel
Chocolate ice cream is my FAVORITE!! This recipe is TOP NOTCH!!
Thank you so much Michaela!!
Miz Helen
My husband has a bowl of ice cream every night for his bed time treat, this would be a great one to make for him. It looks delicious! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon!
Miz Helen
Thank you so much!! It’s so good I’ve already made it numerous times, twice in the last 10 days!! Lol!
Tasia ~ TwoSugarBugs
We enjoy ice cream all year long too and this looks like a fabulous chocolate ice cream! My family would lick their bowls clean. ????
Thank you Tasia! Pretty sure there was bowl licking in our family too!